"Baking and icing a cake from scratch can be daunting. But you don't have to do it all in one day," says Rosie Daykin, the cheerful and talented owner of Butter Baked Goods, in Vancouver. Bake the cakes first and let them cool; the next day, make the frosting and assemble the cake. To frost more evenly and efficiently, use a sturdy rotating cake stand. Also very helpful: a round cardboard cake board to build the cake on--"it makes frosting, moving, and slicing the cake so much easier"--and a large offset spatula. You can find all these in kitchenware shops and online.
Nutritional analysis is per serving of plain cake.
For Daykin's expert tips on how to frost a cake, go to our step-by-step photos at http://www.sunset.com/food-wine/techniques/how-to-frost-a-cake. Or, to watch a video of how she frosts, go to sunset.com/frosting.